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Learn how to make the ultimate buttercream frosting with my buttercream frosting recipe.

Crazy Frosting Recipe: The Best Buttercream Frosting with Endless Flavor Variations

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Go crazy and make your own bold flavors with my light and airy buttercream frosting recipe.

Hi Bold Bakers!

By now you might know that one of my favorite ways to make bold baking accessible is by creating recipes that allow you to be creative and make my recipes your own. My favorite way to do this is through my “Crazy” Series. From Crazy Cookie Dough to Crazy Bread Dough, I share with you one master recipe that can be transformed into all of your favorite flavors. This Crazy Frosting recipe is the “icing on the cake” (haha) to my crazy series.

Imagine a fool-proof recipe for the most decadent buttercream. The master recipe for my Crazy Frosting is just that. This creamy base unlocks all the secrets to smooth and creamy buttercream frosting. Light as air yet beyond rich, my buttercream frosting is the perfect consistency for icing a 3 Layer Neapolitan Cake or topping off your favorite variations of Crazy Cupcakes.

How to Make Buttercream Frosting

The secret ingredient in this buttercream frosting is time. Most people whip their butter for a few minutes then start adding in sugar and expect a light and airy result, but it’s never achieved. This frosting recipe takes its literal sweet time to really incorporate as much air as possible into the butter. This means allowing it your butter to whip to perfection for a full 7-8 minutes. Only then do I add in sifted powdered sugar one spoon-full at a time. While this takes a bit of patience, it is SO worth the wait – this method will give you the best buttercream frosting.

The best part of my Crazy Frosting is that it’s completely versatile! I’ve included all the mix-ins I add to my buttercream frosting recipe – from classic vanilla to peanut butter, chocolate, strawberry and more. All seven of these crazy frosting flavors are next-level, allowing you to create all kinds of lovely flavor combinations. My Chocolate Peanut Butter Cake is a perfect example! I know you guys will love all of these flavors. I encourage you to also experiment and make up your own crazy frostings. After all – that’s what Bold Baking is all about!

Mint Chocolate Chip Frosting

Not just a popular ice cream flavor, this frosting is the topping for a rich chocolate cake.

Lemon Frosting

Spring has sprung! Spread this frosting over a vanilla cake for your Easter celebration or anytime inspiration strikes.

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Peanut Butter Frosting

Peanut Butter and jelly are not the only flavors that go well together! Peanut Butter Frosting spread over a chocolate cake is guaranteed to be a fan favorite.

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Coffee Frosting

The hint of coffee in this frosting will compliment and enhance any cake it is piped on.

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Chocolate Fudge Frosting

This Fudge Frosting is not only rich but fluffy and light at the same time. Pipe this chocolate buttercream frosting on top of a chocolate cake for ultimate decadence.

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Strawberry Frosting

Although summer is short, keep the season going with this sweet Strawberry Frosting spread onto cakes and cupcakes.

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Get more of my one-base Crazy Recipes including Crazy Cookie Dough, Crazy Cupcakes, Crazy Bread Dough and more!

4.37 from 30 votes
Learn how to make the ultimate buttercream frosting with my buttercream frosting recipe.
Crazy Frosting
Prep Time
20 mins
Total Time
20 mins
 
Servings: 4 cups
Author: Gemma Stafford
Ingredients
  • cups (340g/12oz) butter, at room temperature
  • 5⅔ cups (680g/1lb 8oz) confectioners' sugar, sifted*
  • 2 teaspoon vanilla extract
  • 2-3 tablespoons milk or cream
  • pinch of salt
  • 2 teaspoons vanilla extract
  • Add Ins:
    Strawberry Frosting:
  • 1/2 cup (21/2oz/75g) fresh or frozen strawberries, pureed and strained
    Chocolate Frosting:
  • 1 1/3 cups (51/3oz/160g) cocoa powder
    Coffee Frosting:
  • 1 tablespoon instant espresso dissolved in 2 tablespoons of water
    Mint Chocolate Chip Frosting:
  • 3 teaspoons mint extract
  • 1/2 cup (3oz/90g) chocolate, finely chopped
  • 1 drop green food coloring (optional)
    Peanut butter Frosting:
  • 3/4 cup (6oz/180g) smooth peanut butter
    Vanilla Frosting:
  • 2 teaspoons vanilla extract , total for the batch.

  • Lemon Frosting:
  • Zest of 2 lemons
Instructions
  1. In a stand mixer fitted with the whisk attachment or using an electric hand mixer whip the butter until light and creamy for about 7-8 minutes on medium/high speed.
  2. Once the butter is pale in color and light slowly add in the sifted confectioners' sugar one spoon at a time on medium speed. Let the sugar fully incorporate before adding in more sugar.
  3. Add the vanilla extract, salt and milk or cream.
  4. Whip on high speed for another 3-4 minutes until very light, creamy, and fluffy.
  5. Add in the flavorings of your choice to create your desired flavor.
Recipe Notes

Sift the sugar AFTER you have measured it.

Use the buttercream straight away or keep it refrigerated for up to 4 weeks. Before use make sure it comes to room temperature.

If you want a little bit of extra color add a bit of food dye until you've reached your desired color.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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122 Comments

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  1. Marieljbeckman on September 6, 2018 at 9:13 am

    Good afternoon,
    I’m curious as to how well your crazy buttercream holds up? Does it melt or get to runny when sitting out on display?
    Thank you

    • Gemma Stafford on September 7, 2018 at 7:38 am

      Hi there,
      All dairy foods should be kept under refrigeration up to the point of sale. Buttercream falls into this category. Room temperature too is so variable, in a hot country any butter/dairy product will melt, and actually spoil if left out too long.
      If you are talking about a cafe or restaurant there are rules here in the US and in other parts of the world, temperature control is vital to keep food safe.
      In Ireland, where I grew up, a frosted cake would be good at home at room temperature for a time, but the temperature hardly ever goes over 20C.
      I am sorry, I find it difficult to advise on this as I do not have enough information,
      Gemma 🙂

  2. Christina Williams on September 2, 2018 at 11:46 pm

    hello just starting out with your recipes, but have been watching you for a long time.
    I cant wait to make these things.

    but one question, this recipe calls for lemon zest of 2 lemons for the lemon frosting. I have used zest before, but not sure how much you mean? is there a certain amount, equivalent to some sort of measurement?

    • Gemma Stafford on September 3, 2018 at 2:02 am

      Hi Christine,
      Good to have you here with us.
      No, there is not a particular measure of this. The zest of two lemons would flavor the full batch of the buttercream mix. 1/2 teaspoon of this would flavor the topping for one cupcake. It is a matter of taste. Lemons should be washed in warm water, dried and then zested. They are often waxed to preserve them, and organic lemons form their own waxy preservative.
      I hope this is of help,
      Gemma 🙂

      • Christina Williams on September 3, 2018 at 2:10 am

        Thanks, Gemma. I figured as much, I just wanted to be certain.
        I love watching you, and listening. Parts of my family is from Ireland, and I have always loved the accent and wonder what I would sound like if I had grown up there. Keep up all your great work!

        • Gemma Stafford on September 3, 2018 at 3:22 am

          Christina, you need to go back! take a trip, you might decide to stay, and you will be welcome too.
          It is good that you are here with us, we are a global community now, really interesting,
          Gemma 🙂

  3. robbie1050 on September 2, 2018 at 11:07 am

    Hello Again Gemma!
    I just wanted to say, Thank You for making me a Better Baker! I am a great cook (Chef), but i never could bake anything but a box cake until I tuned into your channel on YouTube and that’s when I thought that I’d give this a try! And you given me a new look at things to bake or to try and it’s been fun and delicious!! Thanks Gemma!!😁👍👍

    • Gemma Stafford on September 3, 2018 at 4:15 am

      H Robbie,
      Thank you, that is so good to hear.
      I focused on baking in my career, and though I was classically trained as a chef really hardly ever used this in work, but at home I love to get back to that.
      You have focused on the good stuff, and I bet you are a great chef too, so the transition would not be too hard for you. I ma delighted you are here with us. You can add to our knowledge here, it will be great to have your input,
      Gemma 🙂

  4. Tanya Goel on August 29, 2018 at 9:18 am

    Hi Gemma
    I love your page
    Can this frosting be use to make butter cream flowers???

    • Gemma Stafford on August 29, 2018 at 9:46 pm

      Hi Tanya,

      Glad you like my recipes. Yes absolutely use it for buttercream flowers 🙂

      Best,
      Gemma.

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